Line an 8 or 9-inch square baking dish with parchment paper. Set aside.

In a large bowl (for a stand mixer), add cinnamon chips and the jar of marshmallow cream. Set aside.

In a large saucepan, melt butter with sugar, heavy cream and salt.

Cook and stir over medium heat until mixture begins to boil. Boil for 4 minutes, stirring continuously.

Remove from heat and pour over cinnamon chips and marshmallow in bowl.

Beat for about one minute using the whisk attachment, just until cinnamon chips are melted (but not completely, leaving a few pieces).

Pour immediately into prepared baking dish.

Refrigerate for 4 hours (or overnight).

Cut into bite size pieces and enjoy. Best stored in refrigerator in air tight container for one week.